Tag: Pistachio

Pistachio cream from Bronte, an idea to stuff the Easter dove – Italian Cuisine

Scented, with a classic intense flavor of pistachios, this cream is an easy dessert to make that can be used in many ways. You too can try preparing the pistachio cream!

All the flavor of Sicily in a sweet and fragrant cream, which you can simply enjoy like this or spread on the slices of your Easter dove: let's talk about pistachio cream, a cake easy to make and that you can also use as a filling for a soft cake or as an accompaniment to pancakes for your breakfast. For a safe result it is essential to have gods pistachios Dop, which grow in the shadow of Etna, on saplings that can live up to 300 years and which bloom in this month.

The pistachio tree, a wonderful plant specimen

It has thin leaves and a shiny green, its branches are yellow when the plant is young and darker and reddish when the plant ages: the pistachio tree it is a magnificent specimen, with an important leaf opening, which makes it look like the huge Baobabs seen in Africa. It grows in very hot areas, generally in the southern regions, and is a dioecious plant, that is, some specimens carry only male flowers, others only female ones. The fruits are found gathered in clusters on the plant and are small oval and elongated drupes. These are formed by an external husk that covers the shell, inside which the seed is located, i.e. the pistachio.

Pistachios in the kitchen

Toasted and salted as appetizer treats in an aperitif, chopped and mixed together with flour in a delicious dough for fresh pasta, chopped in a panure with breadcrumbs or crumbled taralli to cover a fish fillet or to stuff a succulent scallop, added to pine nuts and parmesan for an unusual pesto, or together with cream, milk and eggs in a irresistible pastry cream: the uses of pistachios in the kitchen are endless. From appetizers to desserts, there is no dish that is no longer intriguing with a good chopped pistachios, toasted or not, according to your tastes. Tasty, free of cholesterol and rich in minerals and vitamin B6, they are a concentrate of nutrients essential for our well-being. Never run out!

The recipe for pistachio cream

Ingredients

200 g Bronte pistachios, 100 g sugar, 1 teaspoon vanilla seeds, 500 ml fresh cream, 500 ml milk, 30 g Avola almonds.

Method

First whisk the pistachios without skin and the almonds with a mixer. In a saucepan in a bain marie, heat the milk, cream and sugar. Add pistachios, almonds and vanilla seeds and mix well. Leave to cook for 10 minutes, then pour the mixture into 6 bowls which you will leave to rest in the fridge for at least 4 hours. Before serving them, leave them at room temperature for 30 minutes. At this point you can spread your cream on the dove or enjoy it like this.

Incoming search terms:

ramsay dove recipe

pistachio cream by Filippo La Mantia – Italian Cuisine

Live social with our director Maddalena Fossati, the Sicilian "innkeeper and cook" reveals his delicious recipe (and also gives us an idea for a quick spaghetti and a pizza)

After two years with the tables always full, now – who like everyone is closed in the house and cannot work – he inevitably feels a strong nostalgia for his restaurant. The place, in Milan, is called Filippo La Mantia Host and Cook, or his name followed by the two things he does best (in addition to playing and riding a motorcycle). "For me, the reception is sacred, the restaurant is made for the customer, I change it daily for his needs: it is not a show room but a place that must be lived". And then, modestly, he explains: compared to the great chefs who have studied, made an academic path, I am a host, like those of the Palermo taverns I frequented when I was a photojournalist, I am a "cook" who does not write recipe books because , more than in doses, I am feeling! ".

Quarantine consoling yourself with Filippo La Mantia pistachio cream

Live Instagram at#Dinner time on page of @LaCucinaItaliana with our director Maddalena Fossati, Filippo La Mantia tells us how the quarantine is going on: "At the beginning I started cooking, but after a few days I was dodged by Chiara (Maci, his partner and food blogger, ed) who cooks all day. I wash dishes. And without a dishwasher! ". We can't help but ask him for some recipes. For example, that of his pistachio cream: "I prepare one white custard with 1 liter of milk, 90 g of starch and 200 g of sugar, let it cool and add one 100% pure pistachio paste that the Consortium of Bronte produces (but you can use whatever you want): I put 300 g for a liter of custard ". A preparation he learned from his mom, who taught him about love and sharing through food: "In the morning when I woke up I always felt a scent coming from the kitchen and she singing".

Spaghetti, pizza and Harley

We also ask him for an idea for a quick spaghetti: "The pasta I love the most and which I make every time I am hungry is the spaghetti with Cetara anchovies, lemon juice, fresh chilli pepper, breadcrumbs and raw oil. To make it, I pesto the anchovies with the oil, the lemon and the chilli pepper, cook the spaghetti al dente, pour them over the pesto, mix with a little more oil and a little cooking water and finally finish with the breadcrumbs coarsely and toasted ".
For pizza, instead, he proposes one that he always prepared when he worked in Pantelleria in the 1980s: "Cutting the eggplant sliced, I roast them on the plate, and I make them macerate with sliced tomato, capers, anchovies, oregano, oil and lemon. When they are ready I season with everything one White pizza". What can we say, we can't wait to see him go back to the restaurant, but Filippo it also has another urgency, when it will be possible to return to life as usual: "I take my Harley, helmet and nail and I do 500 kilometers! "

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/pistachio-cream-by-filippo-la-mantia-italian-cuisine html

Pistachio bread croissant with mortadella recipe – Italian Cuisine

Ingredients

1 kg bread dough
200 g mortadella
50 g salted shelled pistachios
an egg
milk

Duration: 1 h

Level: Middle

Dose: 8 people

For the recipe of pistachio bread croissants with mortadella, roll out the bread dough into a rectangle about 0.5 cm thick. Jog it to get a regular shape. Brush the surface with a beaten egg together with a drop of milk.

Then cut the rectangle in half, lengthwise, then divide each half into 8 triangles. Sprinkle the pasta with the chopped pistachios and close the triangles, rolling them from the base towards the tip; then fold them back into a crescent, making the croissants.

Place them on a plate covered with parchment paper; brush them on the surface with the egg and sprinkle with chopped pistachios. Bake at 200 ° C for 18-20 '. Remove the croissants from the oven and serve hot with the mortadella.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/pistachio-bread-croissant-with-mortadella-recipe-italian-cuisine html